Conalbumin, derived from chicken egg white, is widely utilized in the food industry as a natural antimicrobial agent due to its ability to bind iron, thereby inhibiting the growth of iron-dependent bacteria. It is also employed in the production of protein supplements and functional foods, contributing to nutritional value and enhancing protein content. In biotechnology, conalbumin serves as a model protein for studying protein structure, function, and interactions, particularly in research related to metal-binding proteins. Additionally, it finds application in the cosmetic industry, where it is incorporated into skincare products for its moisturizing and skin-conditioning properties. Its role in vaccine development has also been explored, as it can act as an adjuvant to enhance immune responses. In agriculture, conalbumin is used as an ingredient in animal feed to improve nutritional quality and support animal health through its antimicrobial properties.